Since I’ve been living in Italy pizza is probably one of the most delicious dishes around. Ok, I can’t even count how many amazing dishes there really are around here…
Whenever I made pizza, ate it in a restaurant or ordered take out it was always red pizza with olives or a classic margherita. Never white, why? In Italy pizza bianca means “white pizza”, which is pizza sprinkled with olive oil and salt with no tomato sauce. I really don’t know, maybe the kids always requested red or maybe I just never thought of it.
One day I was out shopping with my sister-in-law and I noticed her buying arugula and parmesan, at that point I wasn’t really impressed with arugula and I asked her what she was planning to do with it. She told me she made pizza with it. We discussed how I had never really used arugula and then she advised, and advised me well, about one of the most scrumptious pizzas ever.
So I think it is her fault that I never come home from shopping without a bundle of arugula nowadays!
Now for every red pizza I make I will make 2 white pizzas, so give it a try, nothing beats a great and tasty pizza bianca. Buon Appetito!
- 1 ready made pizza dough crust
- 3/4 cup chopped pancetta 80 grams
- 1 cup shredded firm mozzarella 120 grams
- 1 tablespoon flaked fresh parmesan cheese 5 grams, flake with a potato peeler
- 1 cup fresh arugula 20 grams, I cut them in half
- 1 tablespoon olive oil 13 grams
- 1 12 inch pizza pan 30 centimeter
Pre-heat oven to 450° (250°) (that's as hot as mine goes)
Drizzle the 1 tablespoon of olive oil on the pizza pan, place dough on top and top with pancetta, bake in oven for 10-12 minutes, remove from oven and top with grated mozzarella cheese, bake for approximately 3 minutes or until cheese melts. Remove from oven and top with arugula and sprinkle with flakes of parmesan. Serve immediately, Enjoy!